Chlorine dioxide’s use for potable water disinfection dates back to 1944 and has since been widely accepted as a versatile, effective, and more environmentally friendly disinfecting alternative for various large-scale commercial applications. Pre- and post-oxidation chlorine dioxide disinfection helps to produce clean water with low turbidity, a standard measurement for water quality, through pre-oxidation treatment to remove algae, bacteria, etc. and post-oxidation treatment to remove inorganic components, like manganese and iron, pathogens (including chlorine-resistant pathogens), like Giardia and Cryptosporidium, and to reduce and prevent the production of trihalomethanes (THMs) and haloacetic acids (HAA) that are not safe for consumption. It also functions as a water deodorizer and taste remover with a residual effect, meaning that, where other disinfectants like Ozone allow for the regrowth of bacteria and biofilm once it self-decomposes, chlorine dioxide remains active and, therefore, in effect, for longer periods of time.

Because only a small dose of chlorine dioxide is necessary for effective potable water treatment, fewer by-products are produced. Chlorine dioxide decomposes into chloride—a human safe ion such as that in table salt. Its other DBPs (disinfection byproducts), chlorite and chlorate, are typically monitored for safety levels.